Don't deepfry the bacon!

Unfortunately I have run into a couple of Mom and Pop breakfast places around here that I've observed cooking bacon in the deep fryer. Please restaurant cooks don't do it! It doesn't take that long to cook bacon properly.

Yeah, this has been an epidemic floating through the restaurant industry. I've even been to some places that do that that really should know better (i.e. if you've got a "local charcuterie plate", you should know how to cook bacon).

My every-Sunday breakfast place (when I am not traveling), 68 Family Restaurant in Lumberton OH, will deep-fry a bacon order, unless you tell them to do it on the grill, as I do.

They make it on a grill or the griddle? I would think the flat top griddle is the most common place for the bacon in restaurants. Deep-frying sounds like a lazy short-cut to me. You absolutely do not need to ADD fat to the bacon cooking process. Same goes for sausages.

Cooks in the Navy used to put the bacon on a cookie sheet and bake it, can't decide which is worse deep fried or baked bacon.

In my opinion, if you cook bacon in the oven on a rack above a cookie sheet, it comes out perfect every time. It's got so much fat that it essentially fries itself crisp, but the excess grease drains away. Plus, it doesn't curl up. I would suspect the Navy cooks let it sit in the grease in the pan- which would make it soggy with grease.

Many years ago I was a short order cook for the Sambo's chain. We would blanch several lbs of bacon prior to the breakfast rush so we could cook it faster on the grill. This deep frying abomination is just a short cut as is deep frying sausage. Why would you take something that is already mostly fat and dump it in a vat of boiling oil?

Put a thick pad of paper towel on a microwave proof plate. Lay out your strips of bacon on it. Cover with 1 sheet of paper towel to avoid splattering. Nuke for 1 minute per slice. 6 slices = 6 minutes, give or take depending on the wattage of your MW. Serve flat, uncurled, well drained bacon to yourself, family & friends.Easy cleanup. Just throw the towel away & stick the plate in the dishwasher.

Foodbme I have used the nuke-em trick at times, usally for a sandwich topping. I like an extra thick piece of bacon so I add one minute to the 1min perslice rule. It's good, but sometimes they come out a bit leathery; I still prefer skillet or oven baked. Now that I am making my own "bacon" (actually boneless spareribs cured and smoked), the micro trick doesn't work as well. The meat comes out more like jerky. And if I pan-fry, I don't let it go to the "crisp" stage that I might do with bacon(some in the house want i stiff...I prefer limp and fatty for the taste)

I used to be a short order cook for a small place that catered to business groups. We put the bacon on a sheet pan and threw it in the oven. Ironically, we deep fried the french toast. Only place I have ever seen that done. Texas styled toast dipped and thrown into the basket. Wasnt my cup of tea, but people seemed to like it.

I concur. Mom used to worry that I was going to "get worms" when I was younger, because I wouldn't cook the hell out of it. Now I bake it, I can get the chew that I like and it's cooked through enough to prevent "getting worms" or whatever mom was afraid of.

I also bake it. In the restaurants we did sheet pans upon sheet pans of bacon in the oven. On the boat in Alaska I had to cook it in a cast-iron skillet and was always wishing I had an oven to do the job! The clean-up is easier too.

I'm ducking the stones that are going to be thrown at me, but I have been buying pre cooked bacon for a few months now. I just put a paper towel on a plate and microwave it for 20 seconds. My partner is vegetarian so I'm not about to make a big mess for the 2 strips I eat maybe once or twice a week. So far I like Hormel Brand the best.

Directions 1. In a shallow dish combine flour, pepper, salt, and garlic powder. Combine buttermilk and milk in a second shallow dish. 2. Cut bacon in half crosswise; separate slices. Working with one piece at a time, coat bacon in flour mixture, shaking off excess. Coat with buttermilk mixture; coat in flour mixture again, adding additional flour, if needed. 3. Line a baking sheet with paper towels. In a Dutch oven heat 1-1/2 inches oil over medium heat to 350 degrees F. Fry bacon in batches about 4 minutes or until golden and crisp, turning once halfway through cooking. Drain on paper towels. Serve warm with country style cream gravy for dipping.

I've seen some guy who has a place in some little town in Texas, on TV a couple of times, he sells Country fried Bacon as an app or with your breakfast order. As I recall, he said he goes thru hundreds of pounds a week. I've made it here for myself, it is indeed really good, even Michael Hoffman would like it!